Preparation

Sauce:
Heat olive oil in sauce pan and cook onion and garlic on medium heat and cook until tender. Add whiskey and then beef broth. Bring to a boil and then simmer. Add tomato paste and cook until sauce thickens. Enough to coat the back of a spoon. Strain sauce, then add butter. Transfer to a bowl and save for grilling time.
Chicken:
With a sharp knife, make three slashes on the skin side of the chicken about 1/4 of an inch deep. Take chicken and all the ingredients and combine in an air tight sealable plastic bag to marinate overnight.
To cook chicken:
Pour a triple layer of briquettes evenly over 1 side of bottom rack of grill.
When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds.
Sear chicken breasts, starting with skin sides down on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat will be moist but no longer pink inside), 12 to 15 minutes more. During the last couple of minutes, brush with whiskey sauce on both sides. Transfer to a serving platter.
Salad:
Take apple slices and toss them in a bowl with the lemon juice. Take each slice and place them horizontally on the hot side of the grill and sear on each side for less than a minute per side. Just enough to get some nice grill marks on them. Transfer to a serving platter and top with chunks of goat cheese and chopped baby dill.

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